Average Rating: 4.5TOTAL TIME: Prep: 30 min. Cook: 10 min. + chilling
YIELD: 2 dozen.Ingredients
CILANTRO JALAPENO PESTO: - 2 jalapeno peppers
- 3/4 cup fresh cilantro leaves
- 2 tablespoons pine nuts
- 1 garlic clove, peeled and halved
- 1 tablespoon olive oil
SHRIMP FILLING: - 12 uncooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
- 1/4 cup frozen corn, thawed
- 1/4 cup diced sweet red pepper
- 1 tablespoon olive oil
GUACAMOLE: - 1 medium ripe avocado, peeled and cut in half
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped sweet onion
- 2 tablespoons lime juice
- 1 tablespoon sour cream
- 24 nacho tortilla chips or tortilla chip scoops
Instructions
- 1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes.
- 2. Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside.
- 3. In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate.
- 4. For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill.
- 5. Just before serving, top each tortilla chip with guacamole.
- 6. Place 2 teaspoons shrimp mixture on each.
- 7.
Nutrition Facts
1 filled tortilla chip: 45 calories, 3g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 2g protein.